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Vegetarian Enchiladas

Updated May 02, 2016

Serve these right out of the pan with sour cream and salsa.

Makes4 servings

Preparation Time10 min

Cooking Time30 min

Cooking MethodBaking, Pan-frying

CostInexpensive

Easy

Total Timeunder 1 hour

OccasionCasual Dinner Party, Family Get-together

Recipe CourseHot Appetizer, Main Course

Dietary ConsiderationEgg-free, Peanut Free, Soy Free, Tree Nut Free

MealDinner, Lunch

Taste and TextureCheesy, Hot & Spicy, Rich

Type of DishGratin

Ingredients

  • 8 flour tortillas
  • 2 tbsp olive oil, plus more for the dish
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1¼ cups vegetable, chicken or beef stock
  • 1/3 cup tomato paste
  • Salt and freshly ground black pepper
  • 1 tbsp olive oil
  • 1 red onion, chopped
  • 1 red pepper, seeded and chopped
  • 2 cups shredded Monterey Jack

Instructions

To make the sauce, heat the olive oil in a saucepan over medium heat. Cook the onion about 8 minutes, until golden. Stir in the garlic, then the chili powder and cumin. Add the stock and tomato paste and simmer for 5 minutes. Season with salt and pepper.

Preheat the oven to 350°F (180°C). To prepare the filling, heat the oil in a frying pan over medium heat. Cook the onion and red pepper for 5 minutes, until tender.

Lightly oil a 2 qt (2 liter) baking dish. Spread each tortilla with a spoonful of sauce. Top with equal amounts of the filling and about 3 tbsp cheese. Roll up each tortilla and place in the dish.

Spread the remaining sauce over the tortillas, and sprinkle with the remaining cheese. Bake for 20 minutes, or until the sauce is bubbling and the cheese has melted.

Variation

Chicken Enchiladas: In step 3, add some shredded, seasoned chicken onto the sauce.

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